Green Fillet Pan

5 from 7 votes
Prep Time 20 mins
Cook Time 30 mins
Rest Time 5 mins
Total Time 55 mins
Course Dinner
Cuisine European
Servings 4 people


  • 500 g Potatoes
  • 4 tbsp Cooking oil
  • 600 g Pork tenderloin
  • Salt pepper
  • 150 ml Dry white wine (alternatively: vegetable broth)
  • 400 g Broccoli or broccoli
  • 2 tbsp Butter
  • 250 g Snow peas
  • 125 g Frozen peas
  • 6 Stems Chervil or parsley


  • Peel the potato and cut into cubes. Heat 2 tablespoons of oil in a pan. Fry the pork fillets vigorously all around. Season with salt and pepper. Place the fillets on the oven pan. Deglaze the roasting in the pan with wine, boil and pour over the meat. Cook in a preheated oven at 100 degrees (convection: 80 degrees) for about 20 minutes.
  • Heat 2 tablespoons of oil in the pan. Fry the potato cubes in it while turning. Deglaze with 200 ml of water. Add 1 teaspoon of salt. Put the broccoli or broccoli in the pan, cover and simmer for about 2 minutes. Add the butter, sugar snap peas and peas and simmer covered for another 5 minutes.
  • Pluck the chervil or parsley leaves from the stems and roughly chop, except for a few for garnish. Season the vegetables with salt and pepper.
  • Take the pork fillets out of the oven and let them rest briefly. Cut into slices and arrange on top of the vegetables. Serve sprinkled with chervil.


  • Sweet potatoes can also be used instead of the potato. Garnish the fillet pan with 1 tablespoon of sour cream (with lemon juice and herbs).
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Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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